Main Course · Dinner · Mexican ·

Mexican Chocolate Mole with Chicken and Almonds

Name: Mexican Chocolate Mole with Chicken and Almonds
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Dried ancho chiles, stemmed, seeded; Dried guajillo chiles, stemmed, seeded; Vegetable oil, 2 tablespoons; Onion, 1 medium, chopped; Garlic, 2 cloves, minced; Ground cinnamon, 1 teaspoon; Ground cumin, 1 teaspoon; Ground cloves, 1/2 teaspoon; Raisins, 1/4 cup; Almonds, 1/4 cup, toasted; Peanut butter, 2 tablespoons; Dark chocolate, 2 ounces, roughly chopped; Chicken stock, 3 cups; Salt and pepper, to taste; Chicken thighs, 6, bone-in, skin-on; Vegetable oil, 1 tablespoon; Salt and pepper, for seasoning; Sliced almonds, 1/4 cup, toasted; Fresh cilantro, chopped; Lime wedges

A rich and complex Mexican dish combining velvety chocolate mole sauce with succulent chicken and crunchy almonds, perfect for a warming dinner.

4.6(797 reviews)

·By Ethan Brooks·September 12, 2025

Mexican Chocolate Mole with Chicken and Almonds — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Mole Sauce

For the Chicken

For Garnishes & Accents

Nutrition

Per serving

Calories: 481 kcal
Protein: 25 g
Carbs: 19.67 g
Fat: 35 g
Fiber: 4.5 g

Whole recipe

Total

Calories: 2883 kcal
Protein: 150 g
Carbs: 118 g
Fat: 210 g
Fiber: 27 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Dried ancho chiles stemmed, seeded	40	2	8	1	2
Dried guajillo chiles stemmed, seeded	30	2	7	0	2
Vegetable oil 2 tablespoons	240	0	0	28	0
Onion 1 medium, chopped	44	1	10	0	2
Garlic 2 cloves, minced	9	0	2	0	0
Ground cinnamon 1 teaspoon	6	0	2	0	1
Ground cumin 1 teaspoon	7	0	1	0	1
Ground cloves 1/2 teaspoon	3	0	1	0	0
Raisins 1/4 cup	109	1	29	0	1
Almonds 1/4 cup, toasted	207	7	8	18	4
Peanut butter 2 tablespoons	188	8	6	16	2
Dark chocolate 2 ounces, roughly chopped	320	4	32	24	8
Chicken stock 3 cups	30	3	3	1	0
Salt and pepper to taste	0	0	0	0	0
Chicken thighs 6, bone-in, skin-on	1260	108	0	90	0
Vegetable oil 1 tablespoon	120	0	0	14	0
Salt and pepper for seasoning	0	0	0	0	0
Sliced almonds 1/4 cup, toasted	207	7	8	18	4
Fresh cilantro chopped	1	0	0	0	0
Lime wedges	2	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Season Chicken
Season the chicken thighs with salt and pepper.
2
Heat Oil
Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
3
Sear Chicken
Sear chicken thighs until golden brown, about 4-5 minutes per side. Set aside.

Preparing the Mole Sauce

1
Toast Chiles
In a dry skillet, toast ancho and guajillo chiles over medium heat until fragrant.
Tip: Be cautious not to burn the spices as it can impart a bitter taste.
2
Soak Chiles
Soak the toasted chiles in hot water for 30 minutes. Drain and reserve.
3
Sauté Onion & Garlic
In a large pot, heat 2 tablespoons of vegetable oil and cook onion and garlic until soft.
Tip: Combine the reserved chile soaking liquid with chicken stock to enhance flavor.

How to Make Mexican Chocolate Mole with Chicken and Almonds

Total time: 4 h 40 min · Yields 6 servings

1
Blend Mole
Blend toasted chiles, onion, garlic, spices, raisins, almonds, peanut butter, chocolate, and chicken stock until smooth.
2
Simmer Sauce
Return mixture to the pot and simmer on low heat for 30 minutes, stirring occasionally.
3
Cook Chicken
Add seared chicken to the sauce and simmer for 1 hour until chicken is cooked through and tender.